Transform your dinner routine with this incredibly quick and delicious Steak Fried Rice. Whether you’re using tender, freshly seared steak or repurposing flavorful leftovers, this dish comes together in minutes, offering a perfect harmony of savory flavors and delightful textures. It’s a guaranteed crowd-pleaser, even for the most discerning palates. For the fastest dinner imaginable, prepare your rice the night before!

Steak fried rice in a white bowl with handles, red chopsticks on top and folded white napkin on background.

Contents

The Ultimate Steak Fried Rice: A Flavorful Solution for Busy Nights

Have you ever stared into your refrigerator, spotting leftover rice and steak, wondering how to give them a delicious second life? That moment of culinary creativity is exactly how this incredible Steak Fried Rice recipe was born. What started as an experimental attempt to avoid food waste quickly evolved into a beloved staple in my kitchen. This dish isn’t just about combining ingredients; it’s about crafting a symphony of hearty, savory flavors with the irresistible crispy texture that only a hot pan can achieve.

Forget bland, mushy fried rice. This recipe promises perfectly separated grains, each infused with robust flavor, complemented by succulent pieces of steak and tender-crisp vegetables. It’s a versatile meal that shines whether you’re starting with raw steak for that fresh-off-the-grill taste or breathing new life into last night’s dinner. Simple, satisfying, and unbelievably quick, this Steak Fried Rice is my ultimate go-to for a fast and immensely tasty meal that never disappoints.

Why This Steak Fried Rice Recipe Will Become Your New Favorite

Speed & Convenience: With most ingredients prepped, this dish can be on your table in under 30 minutes. It’s perfect for those busy weeknights when time is precious but you crave something homemade and wholesome.
Leftover Hero: It’s the ideal recipe for repurposing leftover steak and day-old rice, transforming them into a completely new and exciting meal. Say goodbye to food waste and hello to culinary magic!
Irresistible Flavor Profile: A balanced blend of savory soy sauce, aromatic ginger and garlic, rich butter, and umami-packed sesame oil creates a flavor explosion that’s both comforting and exciting.
Perfect Texture: The secret to great fried rice lies in using chilled rice, which ensures each grain is distinct and lightly crisped, not soggy. Combined with tender steak and crisp-tender vegetables, every bite is a textural delight.
Customizable & Versatile: Easily adapt this recipe to your preferences. Swap vegetables, adjust spice levels, or even experiment with different cuts of steak. It’s a flexible framework for your kitchen creativity.
Family-Friendly: Its universally appealing flavors make it a hit with both adults and kids, even picky eaters will find something to love in this well-rounded dish.

steak fried rice in a white bowl with handles and red chopsticks on top.

Essential Ingredients for the Perfect Steak Fried Rice

Crafting phenomenal steak fried rice begins with a selection of fresh, high-quality ingredients. Here’s what you’ll need, along with some tips for optimal results:

Cooked Rice: This is the cornerstone of any great fried rice. Using chilled, day-old rice is crucial. Freshly cooked rice is too moist and will result in a soggy dish. Jasmine rice offers a wonderful fragrance and texture, but basmati or even a medium-grain white rice will work beautifully. Make sure to break up any clumps before adding it to the pan.
Cooking Oil: A neutral-flavored oil with a high smoke point, like canola, vegetable, or grapeseed oil, is ideal for searing the steak and stir-frying the vegetables.
Steak: You’ll need about ½ pound of steak, sliced into bite-sized pieces. Both raw and leftover steak are excellent choices. If using raw steak, ensure it’s a tender cut like sirloin, flank, or ribeye. If using cooked leftover steak, slice it thinly and add it towards the end of the cooking process to avoid overcooking.
Butter: A tablespoon of butter adds a rich, luxurious flavor and helps with browning. I typically use salted butter, but unsalted works perfectly fine; you might just want to adjust the amount of soy sauce or add a pinch more salt.
Sesame Oil: A small amount of toasted sesame oil delivers an unmistakable nutty, aromatic depth that is characteristic of authentic fried rice. Add it towards the end to preserve its delicate flavor.
Onion: Half a cup of diced yellow onion provides a foundational savory base. Feel free to use white or red onions if preferred. If you’re not an onion fan, you can substitute with ½ teaspoon of onion powder, though fresh onion offers a better texture and aroma.
Carrot: Diced carrots add a touch of sweetness, vibrant color, and essential nutrients. Fresh carrots are best for texture, but frozen diced carrots can be used if added at the same time as the peas.
Ginger: A 1-inch knob of fresh ginger, peeled and finely chopped or grated, infuses the dish with a zesty, pungent aroma. A mini chopper or microplane makes prep quick and easy.
Garlic: Two finely chopped cloves of fresh garlic are non-negotiable for that irresistible aromatic kick. Fresh garlic truly makes a difference compared to pre-minced versions.
Eggs: Two lightly beaten eggs are scrambled and mixed into the rice, adding protein and a classic fried rice texture.
Soy Sauce: The primary seasoning, soy sauce brings the savory, umami flavor. Use a good quality regular or low-sodium soy sauce. Always taste before adding more, as leftover steak might already be seasoned.
Peas: Frozen peas, thawed before use, contribute a pop of sweetness and color. They’re a classic addition to fried rice.
Green Onions: Sliced green onions (scallions) are used for both their savory white parts, cooked with the aromatics, and their vibrant green parts, used as a fresh, peppery garnish.

Rice, sliced steak, carrot, oil, eggs, butter, soy sauce, garlic, peeled ginger, sliced onion, green onion, and peas on a marbled white-gray surface with labels

Step-by-Step Guide: How To Make Steak Fried Rice

Follow these detailed steps to create a restaurant-quality steak fried rice right in your own kitchen:

Prepare All Ingredients: Start by dicing your onion and carrot into small, uniform pieces. Finely chop the garlic and grate the fresh ginger. Slice the green onions, separating the white and green parts. If you’re using raw steak, cut it into small, bite-sized pieces. For leftover steak, thinly slice it against the grain and set it aside; it will be added later. Having everything prepped before you start cooking is key for stir-fries!
Sear the Steak: Heat a large skillet or wok over medium-high heat. Add your cooking oil and let it shimmer. If using raw steak, add the bite-sized pieces to the hot pan and sear for 2–3 minutes until beautifully browned and cooked through to your desired doneness. Immediately remove the seared steak from the pan and set it aside on a plate. If you’re using leftover steak, skip this step for now and add it later to prevent overcooking.
Sauté Aromatics and Vegetables: Reduce the heat slightly if needed, then add the butter and sesame oil to the same pan. Once the butter is melted and fragrant, add the diced onion, carrot, grated ginger, and chopped garlic. Sauté for 3–4 minutes, stirring occasionally, until the vegetables have softened and the aromatics release their delightful fragrance.
Add and Crisp the Rice: Introduce the chilled, cooked rice to the pan. Use your spatula or cooking spoon to break up any large clumps of rice. Spread the rice evenly across the bottom of the pan and let it sit undisturbed for about 1-2 minutes. This crucial step allows the rice to crisp up beautifully, creating those coveted golden-brown bits that add incredible texture to the fried rice.
Incorporate the Eggs: Once the rice has crisped slightly, push it to one side of the pan to create an empty space. Pour the lightly beaten eggs into this empty section. Let the eggs cook for about 1 minute until they begin to set, then scramble them with your spatula. Once scrambled, mix the cooked egg pieces thoroughly into the rice.
Combine & Finish: Add the thawed peas and soy sauce to the pan. Stir everything together well, ensuring the rice, vegetables, and eggs are evenly coated. If you are using leftover, cooked steak, now is the time to add it back into the pan. Stir to combine with the rice mixture and allow everything to heat through for another 1-2 minutes. Once heated, remove the pan from the heat.
Garnish and Serve: Transfer the delicious Steak Fried Rice to serving bowls or a platter. Garnish generously with the sliced green onions. For those who enjoy a little extra kick, a drizzle of chili oil or sriracha adds a wonderful layer of heat and flavor. Serve immediately and enjoy!

Visual Guide: Step-by-Step Process for Steak Fried Rice

A picture is worth a thousand words! Here’s a visual walkthrough to help you master this delightful Steak Fried Rice.

Rice, sliced steak, carrot, oil, eggs, butter, soy sauce, garlic, peeled ginger, sliced onion, green onion, and peas on a marbled white-gray surface — Gather all your fresh ingredients, prepped and ready to go.

seared onions with raw diced steak in a skillet. — Gather all your fresh ingredients, prepped and ready to go.

Chef’s Tips for Steak Fried Rice Success

Achieving restaurant-quality fried rice at home is easier than you think with these expert tips:

Always Use Cold, Day-Old Rice: This cannot be stressed enough! Freshly cooked rice contains too much moisture, which causes it to steam and clump in the pan, leading to a soggy texture. Cold rice, on the other hand, is drier and separates beautifully, allowing for those perfect crispy bits and distinct grains. If you don’t have day-old rice, cook fresh rice, spread it thin on a baking sheet, and refrigerate it for at least an hour to dry out.
A Wok is Great, But Not Essential: While a traditional wok is fantastic for stir-frying due to its high heat retention and wide surface area, a large, heavy-bottomed skillet or cast-iron pan will do the job just as effectively. The key is to ensure your pan is large enough to allow the ingredients to spread out and cook evenly without overcrowding.
Timing is Everything for Steak: If you’re starting with raw steak, sear it quickly until browned and cooked through, then remove it from the pan. This prevents it from becoming tough and overcooked as the rest of the ingredients cook. If you’re using leftover, pre-cooked steak, add it only at the very end to simply heat it through, preserving its tenderness.
Embrace the Crispy Bits: For that irresistible texture, don’t stir the rice constantly. After adding the cold rice to the pan, let it sit undisturbed for a minute or two on medium-high heat. This allows a golden-brown crust to form at the bottom, creating delicious crispy pockets that are the hallmark of fantastic fried rice.
Taste and Adjust Seasoning: Always taste your fried rice before adding extra soy sauce or salt. The amount needed can vary based on the seasoning of your steak (especially if using leftovers) and the specific soy sauce you use. It’s much easier to add more seasoning than to fix an overly salty dish.
High Heat is Your Friend: Fried rice cooks best over medium-high to high heat. This ensures the ingredients cook quickly and develop that characteristic slightly smoky “wok hei” flavor without becoming stewed.

Recommended Fried Rice Recipes

Chicken Fried Rice on A Blackstone Griddle

Brisket Fried Rice

Ham Fried Rice

Make It A Complete Meal

Steak Fried Rice is a satisfying meal on its own, but you can easily elevate it into a full spread with a few simple additions. To create a balanced and vibrant meal, consider pairing your fried rice with steamed or stir-fried vegetables like crisp broccoli florets, tender bok choy, or sweet snap peas. For a refreshing counterpoint, a quick cucumber salad tossed with rice vinegar, a touch of sugar, and sesame seeds makes a delightful side. If you’re aiming for that authentic takeout-style experience, add some crispy potstickers, savory spring rolls, or even some chicken skewers. A simple miso soup or a light green salad with an Asian vinaigrette would also complement the rich flavors of the fried rice beautifully, turning a quick dinner into a delicious feast.

steak fried rice in a white platter on white tiles with striped cloth on the side.

Storage and Reheating Tips

Leftover Steak Fried Rice is absolutely delicious, sometimes even better the next day! To ensure it stays fresh and flavorful, store any leftovers in an airtight container in the refrigerator for up to 3 days. When it’s time to reheat, the best method is to use a skillet over medium heat. Add a tiny bit of oil or butter, then spread the fried rice evenly and stir-fry for a few minutes until thoroughly heated through. This helps to maintain the desired crispy texture that can be lost in a microwave.

While freezing is an option for longer storage, be aware that the rice may become softer in texture once thawed and reheated. If you choose to freeze, allow the fried rice to cool completely before transferring it to freezer-safe bags or containers. Flatten the bags to save space and ensure quicker thawing. To reheat from frozen, you can gently warm it in a skillet, adding a splash of water or broth to help rehydrate the rice.

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Steak Fried Rice

This quick and delicious Steak Fried Rice recipe combines tender, juicy steak with fluffy rice, crisp vegetables, and savory Asian-inspired flavors. Ready in just 30 minutes, it’s a satisfying, protein-packed dinner perfect for busy weeknights or meal prep.

Course
Dinner, Main Course

Cuisine
Asian, Chinese

Keyword
Beef Fried Rice, Easy Fried Rice, Steak Fried Rice

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Servings

4
servings

Calories

409
kcal

Author
Chef Jenn

Ingredients

3
cups
cooked rice
chilled, preferably day-old Jasmine or Basmati
1
tablespoon
cooking oil
such as canola, vegetable, or grapeseed oil
½
pound
steak
sliced into bite-sized pieces (sirloin, flank, or ribeye work well)
1
tablespoon
butter
salted or unsalted
1
teaspoon
sesame oil
toasted
½
cup
onion
diced (yellow or white)
½
cup
carrot
diced (fresh is best)
1
inch
ginger
knob, peeled and grated or finely chopped
2
cloves
garlic
finely chopped or minced
2
eggs
lightly beaten
2
tablespoons
soy sauce
regular or low-sodium
½
cup
peas
frozen and thawed
2
green onions
sliced, white and green parts separated for garnish

Instructions

Prep all ingredients: Dice the onion and carrot, finely chop the garlic, grate the ginger, and slice the green onions (keeping white and green parts separate). If using raw steak, cut it into small, bite-sized pieces. For leftover cooked steak, thinly slice it and set it aside to be added later.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of cooking oil. Once the oil shimmers, add the raw steak pieces. Sear for about 2–3 minutes, stirring occasionally, until browned and cooked through. Remove the seared steak from the pan and set it aside. (Skip this step if using leftover cooked steak.)
Add 1 tablespoon of butter and 1 teaspoon of sesame oil to the same pan. Once melted, toss in the diced onion, carrot, grated ginger, and chopped garlic. Cook for 3–4 minutes, stirring, until the vegetables soften and become fragrant.
Add the 3 cups of cold, cooked rice to the pan, breaking up any clumps with your spatula. Spread the rice out and let it sit in the pan for 1–2 minutes without stirring. This allows the rice to crisp up and develop flavor.
Push the rice to one side of the pan, creating an empty space. Pour the 2 lightly beaten eggs into the empty side. Let them cook for about 1 minute until they start to set, then scramble them. Once scrambled, mix the cooked eggs into the rice.
Stir in the ½ cup of thawed peas and 2 tablespoons of soy sauce. Mix everything thoroughly to combine. If you are using leftover steak, add it to the pan now. Continue to stir and heat the mixture through for another 1-2 minutes, then remove from the heat.
Garnish your Steak Fried Rice generously with the sliced green onions. For an optional touch of heat, drizzle with chili oil or sriracha before serving. Enjoy immediately!

Notes

Chef Jenn’s Advanced Tips for Perfect Fried Rice

For truly separate and crispy grains, always use cold, day-old rice. This prevents steaming and ensures each grain gets a chance to crisp up.
No wok? No problem! A large, heavy-bottomed skillet or cast-iron pan will achieve fantastic results. Ensure it’s hot enough to sear and stir-fry, not steam.
To avoid tough steak, add cooked steak only at the very end to gently heat through. Raw steak should be seared quickly and removed before adding other ingredients.
Achieve those coveted crispy bits by letting the rice sit undisturbed in the hot pan for a minute or two before stirring. This allows a slight crust to form.
Taste test before adding more soy sauce. Leftover steak might already be seasoned, and different soy sauces have varying salt levels.
Don’t overcrowd the pan. If making a larger batch, consider cooking in two smaller batches to ensure proper searing and crisping, rather than steaming.

Nutrition

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.